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SPONGEROB

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Wonderful tasty dish but BE WARNED! Use the proper cut of meat. First time I used check roast and it was perfect. Being a big dummy I tried it with round roast, (was on sale) and very tough, yet still tasty. I will make this again and again.

This has a permanent place in my meal planner. I've made this recipe many times and always turns out great. I've even done it with steak or porkchops. It changes the gravy to suit the meal. Have fun and try different meats and broths. Yum yum!!

Absolutly wounderful recipe...even though I cheaped out and used large shrimp instead of lobster meat. (I thought I'd leave this review since so many people talked about the price of lobster.) I seasoned a pot of water with salt, pepper corns, bay leaf and two lemons cut in half. Simmer water, add shrimp then immediatly shut off heat. Cover and let sit for ten minutes, perfect shrimp every time. then shock in ice bath, peal then follow recipe as previously stated. (cut shrimp to desired chunkyness) enjoy!!

OMG my friends! this was a wonderful surprise! I've been speaking alot with a new friend at work who is a vegetarian and I proposed making this soup. Problem is when I finally got around to it I had no cumin! My friend is east Indian so I thought why not try yellow curry instead!? It is so wonderful!!!! I added the liquid form the corn and beans since the recipe didn't specify and I tell you this will forever be in my favorites!!! eat well my friends! :)

I rarely rate but I had to say I found this recipe quite salty! I realize the longer you simmer the more liquid you loose but I for one followed the video. I find it quite tasty but not the 'best'. I recommend adding no salt, pending on the can goods you use. The rest of the recipe is awesome, I just have to control the salt next time.